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Hungarian Beef and Onion Stew

A tasty and hearty Hungarian stew. Perfect for winter dinners.
Course Main Course
Cuisine Hungarian
Keyword casserole, stew, winter
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 people


  • 6 Slices Thick bacon Diced
  • 2 Large Brown Onions Diced
  • 2 Green Capsicums Diced
  • 4 Cloves Garlic Minced
  • 1 Jar Hov's Tomato Relish
  • 500g Stewing steak Cut into 1/2 inch pieces
  • 3 Tbsp Hungarian Paprika
  • 1/2 Tsp Caraway Seeds Crushed
  • 1 1/2 Cups Water More if needed
  • Salt/ Pepper
  • 4 tbsp Sour Cream 1 Tbsp for each serve


  • In a casserole dish, fry the bacon until it is almost crispy. Then add the garlic, onion and fry until golden and glossy.
  • Add capsicum and beef and cook until the beef has browned.
  • Add the paprika and give it a good stir. Don't let the paprika burn or it will have a very bitter taste.
  • Add Hov's Tomato Relish and give the stew a good stir. Then add the rest of the ingredients into the casserole dish.
  • Make sure the water comes a little just over half of the stew, do not cover it completely,
  • Bring the stew to the boil, then turn down to a simmer. Put a lid on the casserole dish and let simmer for around 90 minutes. Make sure you give it a stir every so often so it doesn't burn.
  • If it's too thick, just add a bit more water.
  • Serve with a dollop of sour cream


A good side dish for this dish is Nokedli which is a Hungarian egg noodle. Like little dumplings.
But mashed potato, mashed with sour cream instead of milk is great too!